Prep time: 15 mins
Cook time: 14 mins
Makes: 25 cookies
- 125g dairy-free spread
- 125g caster sugar
- 125g soft light brown sugar
- 1 tsp ground cinnamon
- ½ tsp mixed spice
- 125ml plant-based milk
- 1 tsp vanilla extract
- 275g plain flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 100g shelled pistachios, chopped
- 75g dried cranberries
Step 1: Start by adding the spread, caster and light brown sugar to a bowl along with a pinch of salt and beat until combined.
Step 2: Now stir in the spices, milk and vanilla, and then fold in the flour, baking powder and bicarbonate of soda until you have a stiff batter. Fold in the pistachios and cranberries until evenly distributed, then chill the dough in your fridge for 30 minutes.
Step 3: Heat your oven to 180C/160C fan/gas 4.
Step 4: Scoop out small pieces of the dough and roll then into balls, before evenly arranging them on a lined baking tray. Now flatten slightly with your palm and then bake them in the oven for around 12-14 minutes or until golden brown.
Step 5: Remove from the oven and leave to cool on the sheet for 5 minutes before transferring to a wire hack to cool completely.
You can freeze the raw cookie dough balls for up to three months. Bake for 15-18 minutes from frozen.
Recipe inspired by BBC Good Food